Brussels sprouts suffer from bad PR, but this super-simple recipe will make you forget all your bad experiences as they are transformed into nutty, garlicky, caramelised balls of goodness!

Ingredients

About 600g Brussels sprouts

4 shallots

2 cloves of garlic, crushed

olive oil

vegetable stock cube/powder

Instructions

Clean the Brussels sprouts and cut each one vertically in half. Finely chop the shallots and crush the garlic.

In a large flat-bottomed frying pan, heat enough oil to cover the base of the pan. Place the Brussels sprouts in the pan, cut side down, in a single layer. Scatter the chopped shallots and garlic over the sprouts.

When the sprouts are just starting to caramelise (you will smell them), turn them over and cook for another 5 minutes or so.

Add enough water to just cover the base of the pan with about 1mm of water and crumble half a vegetable stock cube into the pan (I used Kallo organic vegetable stock cubes). Give the pan a good stir and then allow to steam-fry until all the liquid has cooked off and the sprouts are tender. Serve hot.